Cheesy bean tortilla rolls
2
Points®
Total time: 7 min • Prep: 7 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Black beans, fresh peppers, and two types of cheese make this tiny little Tex-Mex appetizer hard to pass up. The filling for the wraps can be made a day ahead and the tortillas can be filled and rolled early on the day you plan to serve them. If you’d like more spice, you can stir some of the jalapeño seeds into the bean mixture. Since most of the pepper’s heat will come from its seeds, add a little at a time until you reach your preferred heat level. Two servings (4 pieces) are also hearty enough to incorporate into to your brown-bag-lunch routine.
Ingredients
Canned black beans
¾ cup(s), rinsed and drained
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Low fat cream cheese
3 oz, (Neufchâtel), at room temperature
Scallions
4 medium, thinly sliced
Red bell pepper
½ medium, seeded and diced
Jalapeño pepper
1 medium, seeded and minced (wear gloves to prevent irritation)
Fat free flour tortilla
6 medium
Instructions
1
Mash the beans with a fork in a medium bowl. Stir in the cheddar cheese, cream cheese, scallions, bell pepper, and jalapeño pepper until blended.
2
Warm the tortillas according to package directions. Spread 1⁄4 cup of the bean mixture onto each tortilla. Roll up then cut each tortilla crosswise into fourths, making a total of 24 pieces. To serve, arrange the pieces cut-side up on a plate. Yields 2 pieces per serving.
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